Miso Glazed Salmon and Brown Rice Bowls (Gluten Free, Dairy Free, Vegetarian)

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Boozy Lentil & Turkey Bolognese (Gluten Free, Dairy Free, Vegan & Vegetarian Options)

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Chocolate Swirl Pumpkin Bread (Gluten Free, Dairy Free)

October 2, 2015

Oh this?  It’s nothing really.   Just some Chocolate Swirl Pumpkin Bread I whipped up this morning.  It’s gluten, dairy and almost guilt free (if you choose to leave out the chocolate).  Made with oats, flaxseed, dates and a touch of maple syrup for sweetness and then swirled with a tablespoon of your favorite chocolate hazelnut spread.  It will make your kitchen smell amazing and it tastes like fall!  Don’t want a loaf?  Simply pour the batter into muffin cups for an easy on the go snack!

Preheat oven to 350F.

In one bowl combine the wet ingredients:

1 mashed banana (about 1/4 cup)

1/2 cup pumpkin puree

2 eggs

1/4 cup maple syrup

5 T coconut oil

1 cup dates-about 7 dates (softened in hot water for 5 minutes) pureed in a food processor until smooth

In a separate bowl combine the dry ingredients:

1 1/2 cup gluten free oats (I used Bob’s Red Mill Gluten Free Rolled Oats)

1/4 cup ground flaxseed

1 t baking soda

2 t chia seeds

1/2 t cinnamon

1 t pumpkin pie spice (optional)

1/2 t salt

Additional ingredients:

1 T Chocolate Hazelnut Spread or 1/3 cup mini chocolate chips (optional)

1 T pumpkin seeds (optional)

1 T pecans (optional)

Add the dry ingredients to the wet a little at a time until incorporated.  Pour half the batter into a 9 X 5 loaf pan and swirl in half of the tablespoon of chocolate hazelnut spread with a toothpick or fork using figure 8 motions.  Pour the remaining batter on top and swirl the other half a tablespoon on top and sprinkle with pumpkin seeds and pecans (if you want).  Bake at 350F for about 50 minutes or until a toothpick poked in the middle comes out clean.

Chocolate Swirl Pumpkin Bread (Gluten Free, Dairy Free)